Coupon Clipping Cook

Bacon and Egg Breakfast Tacos

Easy to make and super quick to disappear.

Bacon and Egg Tacos

If you’re hungry for something a bit different than the average breakfast how about some breakfast tacos filled to the brim with bacon and eggs?

And of course these tacos have to have some delicious cheese and chopped tomatoes in the mix and as an option, even fresh lime juice can be drizzled on top.

What a great way to start the day.

Yes please count me in.

Bacon and Egg Tacos

These scrumptious tacos are made with a corn tortilla that’s dipped in hot canola oil real quick just enough to make the tortilla soft.  Then dapped with a paper towel to remove any excess oil.

The soft corn tortillas are kind of like the texture of a corn tortilla in an enchilada.

Then to the tortillas just add warm scrambled eggs, crispy bacon, shredded cheese, and cut tomatoes, salsa, guacamole, avocado or toppings of your choice.

And then for the best part, fold over the tortilla and dig in.  Making extra is required because these taste so good.

Bacon and Egg Soft Tacos

I had some leftover bacon which worked great for these little gems.

The fun part is that you can customize the tacos to have your favorite ingredients…maybe even go meatless if you like.

And believe or not, they actually taste good warmed up too.

I made a few too many so the next day I popped them in the micro and they were great.

Let’s check out the ingredients.

bacon-and-egg-breakfast-tacos

Corn tortillas, canola oil, cooked crispy bacon, eggs, milk, butter, salt, pepper, cheddar cheese, tomato, salsa, and lime

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Tortillas:

9-add-canola-oil-to-pan

Put a double layer of paper towels on a large plate to lay the tortillas on after they’re removed from the skillet.

Heat a small skillet on low to medium heat and add the canola oil.  The amount of oil needed may vary depending on the size of the skillet used. The oil needs to be about ½ inch deep in the skillet.

10-lightly-fry-tortillas

Test to see if the oil is hot by laying an edge of a tortilla in the oil.  If the oil bubbles it’s ready.

11-lightly-fry-tortillas

Using tongs lay the tortilla in the hot oil for just a moment so that the oil covers the top side of the tortilla.

12-lightly-fry-tortillas

Then turn the tortilla over so the other side is covered with the hot oil.

13-tortilla-on-paper-towel

Then quickly (so the tortilla remains soft rather than getting crispy) remove the tortilla and lay it flat on to paper towel-lined plate.

Dab off the excess oil on the tortillas and move them over to a plate without paper towels.  This is helpful so that the tortillas don’t stick to the paper towels during the time that the eggs are being scrambled.  Set the tortillas aside.

Repeat the process until all of the tortillas are slightly cooked.

Keep an eye on the oil and if it starts to get too hot, turn down the heat just a bit.

For the Scrambled Eggs:

2-eggs-in-bowl

In a medium size bowl, add the eggs…

3-add-milk-to-eggs

…milk…

4-add-pepper-to-eggs

pepper,

5-add-salt-to-eggs

and salt.

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Then,

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whisk together.

14-heat-pan-on-medium-heat

Heat a medium size skillet on medium heat,

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and add butter.

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Spread the butter around the bottom of the pan a bit by lifting and tilting the pan.

17-add-scrambled-egg-to-pan

Next,

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add the egg mixture.

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Use a spatula to stir the eggs around as they cook.

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When the eggs are thoroughly cooked, remove the pan from the heat and set it aside (with the eggs still in it to keep them warm) for just a moment.

For the Tacos:

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To the top half of the tortillas, add bacon.

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Then add scrambled eggs over the bacon.

23-add-cheese-to-tortilla

Add the cheese…

1-cut-tomato

then…

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add chopped tomatoes…

25-add-lime-juice-to-taco

…lime juice..

26-add-salsa-to-taco

and salsa.

6-bacon-and-egg-breakfast-tacos

Fold over the tortillas to form the tacos.

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Serve while warm…

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…and enjoy each and every wonderful bite.

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Thank you so much for stopping by CCC!

More Mexican Food Inspired Recipes You May Like:

Breakfast Chili Chilaquiles

Spaghetti Squash Nachos

Easy Crispy Shell Tacos

One Skillet Enchilada Sauce Taco Meat

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Bacon and Egg Tacos on Plate
0 from 0 votes
Print Recipe

Bacon and Egg Breakfast Tacos

Easy to make and super quick to disappear.

Course Breakfast, Lunch, Main Course
Cuisine American, Mexican
Keyword Bacon and Eggs, Breakfast Tacos, Soft Tacos
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

For the Tortillas:

  • 8 corn tortillas
  • ½ cup canola oil

For the Scrambled Eggs:

  • 4 eggs
  • 2 tablespoons milk
  • 4 dashes salt
  • 4 dashes pepper
  • 1 tablespoon butter

For the Tacos:

  • 8 lightly cooked corn tortillas
  • Scrambled eggs
  • 8 pieces cooked bacon or more if you like
  • 1 cup shredded cheddar cheese
  • 1 tomato, medium size chopped
  • ½ cup salsa
  • 2 limes each lime quartered

Instructions

For the Tortillas:

  1. Put a double layer of paper towels on to a large plate to lay the tortillas on after they’re removed from the skillet. 

  2. Heat a small skillet on low to medium heat and add canola oil. The oil needs to be about ½ inch deep in the skillet.  The amount of oil needed may vary depending on the size of the skillet used. 

  3. Test to see if the oil is hot by laying an edge of a tortilla in the oil. If the oil bubbles it’s ready.
  4. Using tongs lay the tortilla in the hot oil for just a moment so that the oil covers the top side of the tortilla. Then turn the tortilla over so the other side is covered with the hot oil. 
  5. Then quickly (so the tortilla remains soft rather than getting crispy) remove the tortilla and lay it flat on to the paper towel-lined plate.

  6. Dab off the excess oil on the tortillas and move them over to a plate without paper towels. This is helpful so that the tortillas don’t stick to the paper towels during the time that the eggs are being scrambled. Set the tortillas aside.
  7. Repeat the process until all of the tortillas are slightly cooked. Keep an eye on the oil and if it starts to get too hot, turn down the heat down.

For the Scrambled Eggs:

  1. In a medium size bowl, add the eggs, milk, salt, and pepper. Whisk together.  Set aside for a moment.

  2. Heat a medium size skillet on medium heat and add the butter. Spread the butter around the bottom of the pan a bit by lifting and tilting the pan. 
  3. Add the egg mixture. Use a spatula to stir the eggs around as they cook. When the eggs are thoroughly cooked, remove the pan from the heat and set aside for just a moment.

For the Tacos:

  1. On top half of each tortilla, add bacon.  Top the bacon with scrambled eggs.

  2. Top the eggs with cheese, tomatoes, juice from the limes, and salsa. 

  3. Fold over the tortillas to form the tacos. Serve while warm.

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4 Comments

  1. Hi Eli, bacon bits are chopped and cooked small pieces (bits) of bacon that are available in containers in the grocery store that are used for topping salads or adding to various recipes. But you can remove them from this recipe and it would still be delicious. Have a great day!

  2. Hi Eli, I just looked at your cooking site and it’s very pretty. I love the color format that you have too! Thank you so much for stopping by!

  3. On a recent trip to Austin Texas I enjoyed my first breakfast taco. I am so happy to see Couponclippingcook has given me a delicious recipe, so I can prepare my own.